I've made more sausage than I cared to. Hundreds of pounds. One batch started with a 120qt Igloo cooler damn near full of ground up meat. Go hunting, kill whitetails, pigs, etc... From the hoof to the casing. Grind it all up, mix it, then stuff it. I have a kitchen aide mixer with stuffer attachment. One thing I learned along the way was that the beer goes fast, so stock up before diving in.
We would make 60/40 (deer/pig), using Legg's Old Plantation #10. They have several different mixes to fit whatever flavor you like.
https://aclegg.com/products/sausage-seasonings/